Stuffing for Veal

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

1/2 a cupful of suet chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
the same weight of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a little thyme or knotted marjoram ↝ Thyme, fresh [Spices and Herbs]
a little thyme or knotted marjoram ↝ Parsley, raw [Not included in a food category]
a whole egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (2)

Mix all well, and add a whole egg.
Work well together with a spoon.

Original Text

Stuffing for Veal.
To ½ a cupful of suet chopped fine, add the same weight of bread-crumbs, pepper, salt, a grate of nutmeg, chopped parsley, and a little thyme or knotted marjoram. Mix all well, and add a whole egg. Work well together with a spoon.

Notes

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